Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa

This Asian Salmon recipe is sweet and spicy, tender, juicy and packed with flavor from a marinade that doubles as the Asian glaze - NO DOUBLE WORK; and my favorite part - it's complemented by bright, refreshing Blueberry Salsa! This Asian Salmon recipe is easy, healthy and makes a fabulous every day dinner but is crazy delicious enough for company!

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 9

Total Time 49

Servings -4

Ingredients

1 pound salmon fillets

Sweet and Spicy Marinade/Sauce

1/3 cup apricot preserves
1/4 cup less sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
2 tablespoons brown sugar
2 teaspoons Asian chili sauce/Sriracha
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 teaspoons cornstarch

Easy Blueberry Pineapple Salsa

6 ounces blueberries
1 cup fresh pineapple, chopped
1 red bell pepper, diced
5 green onions, chopped
1 tablespoon apricot preserves, melted

Instructions

Whisk together all of the marinade/sauce ingredients EXCEPT for the cornstarch. Add 1/3 cup of marinade to a freezer bag with salmon. Reserve the rest. Marinate salmon at room temperature 60 minutes.
Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate.
OVEN DIRECTIONS: When ready to cook, heat oven to 425°F. Heat 1/2 tablespoon sesame oil in a nonstick ovenproof skillet over medium-high heat (you may use a regular nonstick skillet and transfer fish to baking pan lined with foil after searing). Pat salmon dry and add salmon to skillet; sear for 1-2 minutes per side. When well browned on each side, transfer the skillet to the oven.
Roast until the salmon reaches an internal temperature of 135°F and is slightly firm to the touch, about 4 to 7 min, depending on thickness. Remove salmon to a plate, and tent with foil while you prepare the sauce.
GRILL DIRECTIONS
Lightly grease grill and heat grill to medium heat. Pat salmon dry. (If salmon has skin, remove skin after grilling). Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling. When done, remove from grill and let rest while you prepare the sauce.
To prepare the sauce, whisk in 2 teaspoons cornstarch to reserved marinade/sauce then add sauce to a small saucepan. Bring to a boil, reduce heat and simmer until thickened. Spoon sauce over fish then top with salsa.